Beer temperature?

Cold. I know I'm a minority around here, but beer, regardless of style, is just more enjoyable and pleasant cold.

 

Depends on the beer. Personally, I usually drink beer between 40-55 degrees. Here's a helpful guide: http://www.craftbeerrestaurant.com/Craft_Beer_Restaurant/Temperature_Guidelines.html

 

I let it warm outta the fridge for about 5-10 minutes, and over the course of drinking, it'll near room temp, but rarely reach it. Lower abv and paler beers tend to be consumed cooler (~40-50 F?) and quicker. Darker and higher abv beers tend to get consumer slower and warmer (~50-60 F?).

 

I have a six tap kegerator set at 42 degrees. If I'm having a stout or porter, something like that I'll let it sit and warm up a few minutes.

 

I generally find the recommendations for style serving temperature ranges on this site to be reasonably good estimates of what wind up being my preferred temperatures and when the beer opens up and hits full flavor and aroma.

So far I've never encountered a beer that required a particular serving temperature rather than being just fine within about a 5-10 degree range of temperatures. (and often they are just fine warming a bit beyond the recommended serving temperature range.)

 

Most of the time, the ideal temperature of my beers are indicated on the bottle, it is warmer than fridge temperature, so i always take my beers out of the fridge at least 15 minutes before i drink it.

 

Room temp for high-gravity beers; cold for lagers, pale ales, and single IPAs.

 

I like my beer cold, but not too cold. It really starts to mask the flavor when the temp drops.

 

This pretty much sums up my view on the topic.

 

If it's a PBR** I'll zap it in the freezer until it's near damn frozen.

If it's anything else I'll let it warm up next to me.
Right now I have a 12 pk of Sierra Nev Pale Ale next to me getting warmer that came from the fridge of the grocery store. It's been sat next to me out of the fridge for 2 hrs and is just about at the right temp.

**PBR is the only macro I drink.

 

One of my favorite local restaurants serves all of their beer in frosted glasses. I don't mind if I'm drinking something light-bodied, like Hoponius Union. But it drives me crazy if I'm drinking a porter or stout. I should probably ask for a room temp glass, but would feel like a pretentious ass especially since this place isn't too craft-inclined.

 

For me personally, IPAs and other hoppy varieties at 42 degrees. Stouts, barleywines, sours at 55 degrees. Too often colder temperatures hide flavors, that's why an Imperial Stout, for instance really starts to open up as it warms.

 

Neither, 55 degrees Fahrenheit for pretty much everything. A little colder when its hot.

 

cool to the touch, not cold nor warm.

 

most beer i like ice cold when hot, room temp when cold..... and IPA's always just cooler than room temp

 

depends on the style really.

IPAs, Saisons, Pilsners, etc I enjoy from the fridge.

Stouts, BSDAs, Quads, etc I enjoy room temperature

 

I get the most pleasure when I take my high ABV Stouts & Barleywines (95% of what I drink) and let them go from fridge to near-room temperature...all the while taking a sip every 5 minutes or so. Amazing how they change character and improve.

 

37F for Lagers
38-40F for Ales
40-45 to room temp for Stouts and Porters.

Barrel aged stouts especially seem to change in flavor profile as temperature changes, at least to my burnt out palete.